Submitted by Heather Bilyeu
- Pumpkin Bread
- 2 eggs
- 15 oz can pumpkin
- 1/2 C sugar
- 1/2 C brown sugar
- 1/2 C milk
- 1 Tbsp oil
- 2 C flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1/2 tsp baking soda
- Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 3 Tbsp butter, room temperature
- 1 1/2 C powdered sugar
- 1 Tbsp milk
- 1/2 tsp vanilla
Preheat oven to 350°.
In a large bowl, add eggs, pumpkin, sugar, brown sugar, milk and oil. Whisk until combined.
Add flour and spices. Use a spatula to gently mix batter until no flour remains.
Grease a loaf pan well and pour in the batter.
Bake in oven for 60-65 minutes. Check the center with a toothpick to make sure it is done (it will come out clean when fully baked).
Remove and let cool in the pan for 10 minutes, then move to a cooling rack. Cool completely before frosting.
For the frosting, in a large bowl, add cream cheese and butter and mix with a hand mixer until smooth and no clumps remain. Add powdered sugar, milk and vanilla, and mix until smooth and creamy.
Spread evenly onto the pumpkin loaf. Serves 10-12.